Ingredients:
Paneer – 2 cups
Potato boiled & mashed –1/2 cup
Oil – 2 and 1/2tbsp
Jeera – 1 tsp
Green chilly chopped – 2 tsp
Ginger chopped – 2 tsp
Turmeric –1/2tsp
Red chilli powder –1/2tsp
Coriander chopped – 2 tbsp
Almonds chopped –1/2 cup
Cornflour -1 tbsp
Salt – 1 tsp
Method:
Mash the paneer and mix it with the boiled potato. Heat oil in a pan, add jeera (cumin seeds), and let it crackle. Once it starts to sizzle, add ginger and green chili, sautéing them for a few seconds. Add turmeric, and immediately mix in the paneer-potato mixture.
Next, add red chili powder and salt, tossing the mixture for 2-3 minutes before removing it from the heat. Spread the mixture on a tray and let it cool completely. Once cooled, mix in cornflour and chopped coriander.
Shape the mixture into round, flat patties, and coat the sides with chopped almonds. Heat the remaining oil in a pan and cook the patties until golden brown on both sides. Serve hot!
Nadru Aur Almond ki Seekh
Ingredients:
Almond (sliced) – 80 g
Lotus Stem – 300 g
Green chilies – 4no
Ginger – 5 g
Garlic – 10 g
Roasted chana flour – 30 g
Salt – to Taste
Boiled potato (grated) – 80g
Cottage cheese (grated) – 50g
Green cardamom powder – 3g
Mace powder – 2 g
Brown onion – 50g
Oil – 50 ml (for shallow frying)
Mawa (khoya) – 20 g
Method:
Clean and wash the lotus stem, then slice it thinly and blanch for a few minutes. Drain the water and fry the slices. Once fried, make a paste from the lotus stem and set it aside.
In a bowl, combine grated cottage cheese, boiled potato, and the mentioned spices along with saffron water. Mix thoroughly until all the ingredients are well combined.
Shape the mixture into tikkis (patties), top each with sliced almonds, and cook them on a non-stick pan with minimal oil. Serve hot with mint chutney for a delicious accompaniment.
Tip: The same mixture could be used to make stuffed nadrukishikhampur kebab, just stuff them with seasoned hung yogurt.
Almond and Sesame Kimchi
Ingredients:
For salad
• Almond with skin 1 cup
• Toasted white sesame seeds 3 tbsp
• Japanese cabbage 500 gms
• White vinegar 1 cup
• Scallions julienne 2 tbsp
• Daikon 2 tbsp
• Chilli paste 1 tbsp
• Tomato ketchup 1 tsp
• Sea salt 2 tbsp
• Sesame oil 2 tbsp
Method
Roast the almonds in a preheated oven at 180°C for 4 minutes.
Cut the cabbage into 1-inch cubes.
Peel and slice the daikon radish into matchstick-sized pieces, about 2-3 inches long, and chop the scallions into 1-2 inch lengths.
In a bowl, combine the cabbage, vinegar, scallions, daikon, chili paste, tomato ketchup, salt, sesame seeds, and oil. Mix well and refrigerate for an hour.
Before serving, transfer the mixture to a serving bowl and top with the roasted almonds.
Enjoy the delicious healthy snacks and have a happy feasting this Navratri!
